THE CHEF / CURATOR / CO-FOUNDER
Khanh-Ly Huynh (one of our co-founders), the winner of Masterchef France in 2015 and creative mastermind behind the day and evening menu at The Hood Paris. Born in France from Vietnamese parents, Khanh-Ly never formally studied cooking before Masterchef France, but later obtained a culinary degree from the Institute Paul Bocuse. She has worked as a private chef for foreign ambassadors, ran pop-ups and served as food consultant in Paris, Singapore, Taiwan, Vietnam and Switzerland.
THE FLAVORS AND INGREDIENTS
Surprising flavours, in-house spice mixes and fresh juices. Food is mostly South-east Asian inspired, straight-forward, seasonal, with ingredient mostly sourced from sustainable farms in France and Italy. The Coffeeshop and Asian Canteen is a mix of French cooking techniques with iconic South-East Asian flavours (including some of our favourites: Pandan, Sriracha, Gula Melaka, Kaya, Ginger/garlic condiments, Sriracha and "Hainanese Chicken). All condiments are made in-house with love and care.
A reflection of our two female, Asian co-founders roots in South-east Asia, encounters and travels.
THE NEIGHBOURHOOD, RUE JEAN PIERRE TIMBAUD, PARIS 11
The menu was also created to reflect the neighbourhood that was traditionally known to be a bar area. We try to answer this missing link for all day Southeast Asian breakfasts, brunch and specialty coffees, and carefully selected craft beers . We are your liaison through the day, your good food, good vibes and good drinks providers.
A naturally green flavouring derived from Pandan leaves, used in many Southeast Asian desserts. It’s naturally sweet, and a slight vanilla taste, and we’re just a little bit obsessed with it. It’s in our house-made Kaya Jam (see below), and our Pandan chiffon cake. We also use it to cook rice !
All coffee beans are sourced from The Barn Berlin & Climpsons and Son (London).
THE BANH MI
Our star daytime dish (#thebanhmiisyours). Unable to track down a really standout version of Vietnam’s most famous sandwich in Paris, we decided to make our own. We have meat and vegetarian-friendly versions as featured in The Independent. The mayonnaise is home-made with tofu, and the fillings changes seasonally. And while we’re on the subject...
THE SRIRACHA & THE MAYO
Deserves it’s own line. 100% vegan, 100% fait maison (homemade), and the finishing touch on all our banh-mis if you ask for the extra kick. We’re often asked when we’ll start selling by the jar. No plans yet, but stay tuned! PS: the mayo is made from soy tofu with a touch of turmeric and lemon.
RICE RICE RICE, CHICKEN RICE.
After almost 900 plates sold out in 7 pop-ups since 2016, we decided to put this on our menu ! This is Singapore’s national dish, and we decided to interpret it The Hood’s way, with our own flavours and condimemts, and using free-range farm chickens from France sourced by our neighbours, Terroirs d’avenir. All day asian breakfast lovers can try the Congee (or “Chao” or “Zhou” as we call them in Vietnamese or Chinese). Throw in a soy/tea egg or oeuf parfait, and ask for extra Char Siu. One of our co-founders eats a congee literally every day...
Southeast Asian pickles, perfect pairing for your congee and chicken rice.
Another Singapore breakfast favourite: Kaya fait maison, served with 2 oeuf parfait, salt and pepper with soy. Throw in the salted French butter, et voila, one of the simplest and best Singapore’ breakfast we can have here in Paris.
VEGAN AND GLUTEN FREE OPTIONS
To accommodate the dietary needs of our community, we have introduced Asian vegan and gluten free all day breakfast on our menu (Asian congee, granola, yoga bowls), as well as pastry options in the day. Check our menu here.
We love global cuisine, and we’re firm believers that brunch food should be about more than avocado toast and pancakes (much as we adore both those things). We’ve hosted over 25 pop-ups to date, with food from Tel Aviv, Korea, Texas, Singapore, Vietnam, the West Indies… we could go on. Follow us on Facebook and Instagram for news about the next one.
Our drink selections are very carefully chosen, and each one of our (craft) beers brewed locally in Paris. Ask The Hood team for a recommendation!